两段式菌酶协同发酵混合杂粕的工艺研究  

Study on the process of two-stage bacterial enzyme cooperative fermentation of mixed meal

作　　者：格让拉姆 王川 李丽 刘军 李仲玄 陈鲜鑫 张怀丹 陈玲 GE Rang Lamu;WANG Chuan;LI Li;LIU Jun;LI Zhongxuan;CHEN Xianxin;ZHANG Huaidan;CHENG Ling(Sichuan University of Science&Engineering,Yibin,Sichuan Province 644000,China;Leshan Academy of Agricultural Sciences,Leshan,Sichuan Province 614001,China;Giant Star Agriculture and Animal Husbandry Co.,Ltd.,Chengdu,Sichuan Province 611230,China)

机构地区：[1]四川轻化工大学,四川宜宾644000 [2]乐山市农业科学研究院,四川乐山614001 [3]巨星农牧有限公司,四川成都611230

出　　处：《中国饲料》2025年第9期161-168,共8页China Feed

基　　金：四川轻化工大学“652”科研创新团队计划(SUSE652B003);四川省科技厅重点研发计划(2023YFN0020)。

摘　　要：本试验通过贝莱斯芽孢杆菌、布拉迪酵母菌、副干酪乳杆菌的益生菌组合,结合蛋白酶添加的两段式菌酶协同发酵工艺,对棉籽粕和菜籽粕的混合杂粕进行发酵,旨在提高杂粕中的小肽含量并降低抗营养因子含量。结果表明:第一段发酵工艺参数的混菌比例为贝莱斯芽孢杆菌:布拉迪酵母菌:副干酪乳杆菌5:3:2,底物含水量50%,发酵液接种量8%,发酵时间84 h,温度38℃。第二段酶解工艺参数为酸性蛋白酶添加量1%,酶解温度40℃,酶解时间6 h。在此两段式发酵工艺下,小肽含量从6.15%提高至38.92%,提高了6.3倍;游离棉酚含量从546.4 mg/kg降低至40.74 mg/kg,脱毒率达92%;植酸含量从6.27%降低至2.79%;蛋白溶解度从35.67%提高至58.52%,提高了1.64倍。因此,先利用混合菌液进行厌氧固态发酵,再添加外源蛋白酶的两段式菌酶协同发酵工艺有利于提高杂粕的品质,为豆粕的减量替代提供研究基础。This study employed a two-stage bacterial-enzyme synergistic fermentation process combining Bacillus velezensis,Saccharomyces boulardii,and Lactobacillus paracasei probiotics with protease addition to ferment a mixed miscellaneous meal of cottonseed meal and rapeseed meal.The aim was to increase the content of small peptides and reduce the content of anti-nutritional factors in the mixed miscellaneous meal.The results showed that the optimal parameters for the first-stage fermentation were a mixed bacterial ratio of B.velezensis:S.boulardii:L.paracasei of 5:3:2,water content of 50%,inoculum volume of 8%,fermentation time of 84 h,and fermentation temperature of 38℃.For the second-stage enzymatic hydrolysis,the optimal parameters were acid protease addition of 1%,enzymatic hydrolysis temperature of 40℃,and enzymatic hydrolysis time of 6h.Under these conditions,the small peptide content was increased from 6.15%to 38.92%,a 6.3-fold increase.The free gossypol content was reduced from 546.4 mg/kg to 40.74 mg/kg,with a detoxification rate of 92%.The phytic acid content was decreased from 6.27%to 2.79%,and the protein solubility was increased from 35.67%to 58.52%,with a 1.64-fold increase.Therefore,using a mixed bacterial solution for anaerobic solid-state fermentation and then adding exogenous proteases in a two-stage microbial enzyme synergistic fermentation process was beneficial for improving the quality of mixed meal.The results provided a research basis for reducing and repalcing soybean meal.

关 键 词：混合杂粕 小肽 抗营养因子 发酵 蛋白酶 

分 类 号：S816.6[农业科学—饲料科学]